FISH AND FIRE

Wednesday

Jul 3, 2013 at 11:16 AM

Fish in ashes: …place it tenderly in fig leaves and tie them on top with a string, then put it under hot ashes, bethinking thee wisely of the time when it is done and burn it up not …” Archestratus, 4th century BC, Roman.

Inspired traditional salmon for July Fourth menu. At fish store, where they will have sides of salmon, I will ask them to take out the pin bones. And they will try. But I’ll have the tweezers ready in case they miss any.

It’s hot as hell, so I’m n a shortcut, using bottled dressing for the dill sauce. Yesterday I tried a bottled buttermilk dressing as a cheat on my Caesar salad. I just didn’t feel like standing around making the mayo, after making homemade croutons. The dressing comes in one of those old-fashioned bottles that the milkman once used to deliver cream. After I processed in a few anchovies and a clove of garlic, only one person guessed it wasn’t homemade.

For tomorrow’s salmon, I plan to use it again, chopping in some fresh dill leaves. I’ll oil the grill, put the salmon, skin still on. Skinless side first, for 2 minutes, then skin side down til that skin starts to crackle and burn around the edges. It doesn’t take long. And I’ll boil up some new potatoes and toss with oil, vinegar, and mustard. And a green salad. Vanilla ice cream for dessert topped with red and blue berries.

lindabcooks

Fish in ashes: …place it tenderly in fig leaves and tie them on top with a string, then put it under hot ashes, bethinking thee wisely of the time when it is done and burn it up not …” Archestratus, 4th century BC, Roman.

Inspired traditional salmon for July Fourth menu. At fish store, where they will have sides of salmon, I will ask them to take out the pin bones. And they will try. But I’ll have the tweezers ready in case they miss any.

It’s hot as hell, so I’m n a shortcut, using bottled dressing for the dill sauce. Yesterday I tried a bottled buttermilk dressing as a cheat on my Caesar salad. I just didn’t feel like standing around making the mayo, after making homemade croutons. The dressing comes in one of those old-fashioned bottles that the milkman once used to deliver cream. After I processed in a few anchovies and a clove of garlic, only one person guessed it wasn’t homemade.

For tomorrow’s salmon, I plan to use it again, chopping in some fresh dill leaves. I’ll oil the grill, put the salmon, skin still on. Skinless side first, for 2 minutes, then skin side down til that skin starts to crackle and burn around the edges. It doesn’t take long. And I’ll boil up some new potatoes and toss with oil, vinegar, and mustard. And a green salad. Vanilla ice cream for dessert topped with red and blue berries.